Craving Mexican food? Make these EASY taquitos made with seasoned ground beef, melted cheese, cream cheese, sour cream, salsa, and baked to crispy perfection! Family friendly, picky-eater approved, and PERFECT for busy weeknight dinners, game day events or parties!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: beef and cheese taquitos, beef for taquitos, beef taquitos, beef taquitos recipe, ground beef taquitos, homemade beef taquitos
Servings: 8
Calories: 441kcal
Author: Averie Sunshine
Ingredients
1poundlean ground beefabout 90 to 93% lean
one 1-ounce package taco seasoningany spice or sodium level
4ouncesbrick-style cream cheesesoftened to room temp
½cupsour cream
1cupshredded pepper Jack cheeseor a shredded Mexican cheese blend, Monterrey Jack, etc.
½cupred salsa
8flour tortillasor as needed
Instructions
Preheat oven to 375 and spray a 9x13-inch casserole dish or baking pan with cooking spray; set aside.
To a large skillet, add the ground beef and cook over medium-high heat to brown it, crumbling it as it cooks to ensure even cooking.
Evenly sprinkle the taco seasoning over the ground beef (I don't drain it because there's not much to drain) and stir to combine.
Turn the heat off, add the cheese, and stir to combine until melted.
Add the cream cheese, sour cream, salsa*, and stir to combine.
Add about 2 to 3 tablespoons of the meat mixture in a vertical strip down one side of each tortilla. Tips - If your tortillas are stiff, microwave them for 10 seconds to make them softer and more pliable. Don't underfill so they are skimpy yet don't overfill so they are prone to breaking and falling apart.
Roll up each tortilla in a tight taquito roll (if you have extra filling, make more than the 8 called for) place them in the prepared pan, and bake for about 15 minutes, or until lightly browned and crispy. Serve with with salsa, guacamole, fresh cilantro, limes, or your favorite garnishes. Taquitos are best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.**
Notes
*Use your favorite red salsa. You can choose mild, medium, or spicy. Choose something that isn’t too chunky but also you don’t want it too thin and runny. If I don’t make my own salsa, I like Trader Joe’s selection of salsas or most any store bought like a Pace or Ortega is fine.**I recommend reheating taquitos in the oven so they will stay crispy. If you’re reheating from frozen, allow them to thaw at room temp first, then reheat in the oven. Unfortunately reheating them in the microwave won’t give you the crispness and instead they could be either soggy or the tortillas can turn a bit rubbery.